Cheesecake Stuffed Strawberries
Fresh ripe strawberries hollowed out and filled with a rich and creamy no-bake cheesecake mixture. These elegant little bites are perfect for parties, showers, or any occasion that calls for a simple impressive dessert.
Fresh strawberries piped full of fluffy cream cheese filling for a simple no-bake party dessert.
Nutrition per serving
Ingredients
base
filling
topping
Instructions
Prepare the Strawberries
Wash and dry strawberries thoroughly. Cut a thin slice off the bottom of each strawberry so they stand upright. Use a small paring knife or melon baller to carefully hollow out the inside of each strawberry creating a small cavity for the filling.
Make the Cheesecake Filling
Beat softened cream cheese with powdered sugar, vanilla extract, and lemon juice using a hand mixer until completely smooth and fluffy. Do not use cold cream cheese as it will leave lumps in the filling.
Whip and Fold in the Cream
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy. This step gives the filling a light airy texture.
Pipe the Filling
Transfer the cheesecake filling to a piping bag fitted with a star tip or simply use a zip lock bag with the corner snipped off. Pipe the filling generously into each hollowed strawberry, creating a swirl that rises above the top.
Garnish and Chill
Sprinkle each filled strawberry with graham cracker crumbs and optional mini chocolate chips. Arrange on a serving platter and refrigerate for at least 15 minutes before serving to allow the filling to set slightly.
Substitutions
Common mistakes
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